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Lemon Madeleines

quick and easy.

Breakfast madeleines - what could be sweeter? Ok, maybe getting tgtadm to actually remove an iscsi target on the fly successfully. The suggestion was that they're best eaten within the hour. They didn't last 30 minutes.


Ok, so its not bread, and the trusty lexmark x543 was not involved at all, but sometimes I like to branch out. Like seeing whats going on in the netBSD camp for example.

Uses a large cupcake tray (12 cups) - you get 6-8 madeleines.

  • 2 eggs
  • 75g caster sugar
  • 75g plain flour
  • 1 dollop baking powder. (heaped teaspoon)
  • 1 lemon (zest and juice)
  • small squirt of lemon essence
  • 60g butter

Melt the butter in a pan. Meanwhile grate the lemon. Don't cut it in half first like I did, still being half asleep. Mix the eggs and sugar together, then mix in the lemon gratings, lemon juice and several drops of lemon essence. Dump the baking powder into the flour and mix. Sift the flour/baking powder into the eggy mess and mix up until smooth, adding the melted butter as you go. 

Leave for 45 minutes. Put the oven on 220 degrees celsius. Grease the cupcake tray and sift some flour over it. 

Spoon the mix into the cupcake tray, filling the cups about 2/3 full. As my oven blows a constant force 9 gale some of the madeleines have a slightly windblown look, a bit like trees in the northern isles. So avoid overfilling if you're using a fan assisted oven. You should get about 6-8 from this amount of  mix. 

Bake for 10-12 minutes. Keep an eye on them. Turn as needed and grab them out before they go too brown. If you can wait, let them cool for a couple of minutes on a wire rack.

Written by atp

Saturday 09 July 2011 at 10:25 am

Posted in Bread

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